Cut a long loaf of bread into slices about 2 inches thick; a baker's long 5 cent loaf will make 6. Dig out the crumbs in center of each piece, leaving sides and bottom like a box, i. e., make a square box of each piece of bread. Brush each box over with melted butter, and put in quick oven till light brown. Fill with creamed oysters and serve.

For 1 pt. of oysters use 1/2 pt. of cream. Drain the liquor from the oysters and steam them until just hot. Make a cream sauce by putting 1 tablespoonful of butter in a frying pan, and when melted stir into it 1 tablespoonful of flour. Add the cream to this and stir until done, seasoning with salt and pepper, a small pinch of mace and the same of cinnamon. Put in the oysters long enough to plump; pour over dainty rounds or squares of toast on hot platter. The dish loses its flavor if allowed to cool, so serve hot.

For a quart of oysters carefully drained have nine crackers finely powered. Bake 20 minutes, less rather than more. Lay first in the bottom of your baking dish or pan a layer of oysters. Salt them with black and red pepper mixed, proportion 2/3 black pepper for 1/3 red. Take half your crumbs for your second layer. Grate over these a little nutmeg, and add 8 or 10 lumps of butter the size of a walnut. Another layer of oysters as before, and the remainder of your crumbs, treated in the same way.

Take 1 qt. of oysters and cracker crumbs rolled fine. Put in bottom of buttered baking dish a layer of cracker crumbs, then a layer of oysters, season with salt and pepper and plentiful sprinkling of bits of butter. Repeat till dish is full, having layer of cracker crumbs on top. Cover with good sized bits of butter, and add sweet milk and liquor of oysters enough to soak the crackers. Bake about 1/2 hour.

Drain and dry the oysters, then dip first in beaten eggs, then in finely powdered crackers (well seasoned with salt and pepper), dip again in egg and then in crackers. Drop into boiling lard and brown like fried cakes.

Most delicious fried oysters are prepared by frying a few slices of best bacon in the fryingpan; drain the oysters dry, roll in flour or fine cracker crumbs, sprinkle with pepper, and salt if needed, and fry to a crisp brown on both sides. Serve piping hot with the bacon as garnish.

Seventy-five clams drained and chopped
1 cup cream (or milk)
1 cup of bread crumbs
2 ozs. of butter
1 teaspoonful of onion juice
1/4 nutmeg grated
1 tablespoonful chopped parsley
salt and pepper to taste

Cook in stewpan on top of stove 30 minutes, then put in shells or baking dish. Put bits of butter over bread crumbs and brown in oven. Serve very hot.

One pt. of clams and liquor, 1 gill of water which add to the clams and juice, and then throw away a gill. Let this come to a boil, then pour into a colander. Take the liquor and add 2 tablespoonfuls of butter, 2 1/2 of flour and boil until it thickens; then stir in 2 eggs and 1 tablespoonful of chopped parsley, pepper and salt. Chop the clams very fine and add to this mixture, let boil a moment, then fill your shells and throw cracker crumbs over and brown. This is better to make and let cool before putting in shells.

Two cans of lobster, 1 1/2 pts. of cream, butter the size of an egg, 2 tablespoonfuls of flour and 1 of mustard, mixed smooth with cold cream. Heat the cream to boiling in a double kettle, add the butter and thicken with the flour and mustard and season with salt and red pepper. Boil until the mustard does not taste raw. Pick the lobster to pieces several hours before using. When ready for the oven mix with the dressing, put in a baking dish, scatter fine bread crumbs over the top, add a few spoonfuls of cream and bake 20 minutes.

The meat of 1 good sized lobster or 1 can of lobster broken into little bits. Take 2 heaping teaspoonfuls of cornstarch, rub into a tablespoonful of butter, stir into a cup of hot milk, add a pinch of soda. When boiling hot add the lobster; salt and pepper to taste. When it has become creamy set aside to cool. Just before lunch butter scallop shells, if you have them, if not, an ordinary pudding dish, put in mixture, sprinkle. fine bread crumbs over the top, dot with bits of butter, set in oven and bake delicate brown. To be eaten very hot.